1st Edition

Food Oxidants and Antioxidants Chemical, Biological, and Functional Properties

Edited By Grzegorz Bartosz Copyright 2014
    568 Pages 97 B/W Illustrations
    by CRC Press

    568 Pages 97 B/W Illustrations
    by CRC Press

    Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality.

    The book begins with a general introduction to oxidation in food and then characterizes the main oxidants present in food, including enzymatic oxidants. Chapters cover oxidation potential, mechanisms of oxidation of the main food components (proteins and lipids), addition of exogenous oxidants during food processing, and the effects of physical agents such as irradiation, freeze-thawing, and high hydrostatic pressure during processing. The book also discusses the effects of oxidation on sensory characteristics of food components and analyzes how oxidation and antioxidants affect the nutritive and health-promoting features of food components.

    The text examines natural antioxidants in food, including lesser-known ones such as amino acids and polysaccharides, antioxidants generated in food as a result of processing, mechanisms of antioxidant activity, and measurement of antioxidant activity of food components. It explores the bioavailability of curcuminoid and carotenoids antioxidants and presents case studies on natural food antioxidants, presenting novel extraction methods for preservation of antioxidant activity. The final chapters address functional antioxidant foods and beverages as well as general ideas on the effects of food on the redox homeostasis of the organism.

    Oxidation of Food Components: An Introduction
    Anna Kołakowska and Grzegorz Bartosz

    Oxidants Occurring in Food Systems
    Manuel Pazos and Isabel Medina

    Measuring the Oxidation Potential in Foods
    Louise Bennett, Amy Logan, Netsanet Shiferaw- Terefe, Tanoj Singh, and Robyn Warner

    Mechanisms of Oxidation in Food Lipids
    Gloria Márquez-Ruiz, Francisca Holgado, and Joaquín Velasco

    Protein Oxidation in Foods and Its Prevention
    Caroline P. Baron

    Use of Added Oxidants in Food Processing
    Emanuela Zanardi

    Effects of Oxidation on Sensory Characteristics of Food Components during Processing and Storage
    Susan Brewer

    Effects of Oxidation on the Nutritive and Health-Promoting Value of Food Components
    Rosario Zamora, Rosa M. Delgado, and Francisco J. Hidalgo

    Natural Antioxidants in Food Systems
    Petras Rimantas Venskutonis

    Antioxidants Generated in Foods as a Result of Processing
    María Dolores del Castillo, Elena Ibánez, and Miguel Herrero

    Mechanisms of Antioxidant Activity
    Klaudia Jomova, Michael Lawson, and Marian Valko

    Measuring the Antioxidant Activity of Food Components
    Takayuki Shibamoto

    Measuring the Antioxidant Activity of Apple Products
    Iwona Wawer

    Antioxidant and Prooxidant Activity of Food Components
    Anna Gliszczyńska-Świgło and Jan Oszmiański

    Bioavailability and Antioxidant Activity of Curcuminoids and Carotenoids in Humans
    Alexa Kocher, Christina Schiborr, Daniela Weber, Tilman Grune, and Jan Frank

    Case Studies on Selected Natural Food Antioxidants
    Miguel Herrero, José A. Mendiola, Alejandro Cifuentes, and Elena Ibánez

    Functional Antioxidant Foods
    Manuel Viuda-Martos, Jose A. Pérez- Álvarez, and Juana Fernández-López

    Concluding Remarks
    Grzegorz Bartosz and Izabela Sadowska-Bartosz


    Grzegorz Bartosz received his MS and PhD degrees from the University of Łodź and his DSc degree from the Jagiellonian University of Cracow (Poland). Presently, he is a professor at the Department of Molecular Biophysics of the Faculty of Biology and Protection of the Environment at the University of Łodź and at the Department of Biochemistry and Cell Biology of the Faculty of Biology and Agriculture of the University of Rzeszow (Poland). His research interest concentrates on reactive oxygen species and antioxidants. He is an author of more than 300 journal publications, two books, and eight book chapters.